014 - Mr Beer Albert's Atomic Altbier
Northern German Altbier
Type: Extract Date: 6/22/2012
Batch Size (fermenter): 2.13 gal Brewer: Stats & Brew
Boil Size: 1.00 gal Asst Brewer:
Boil Time: 5 min Equipment: My Mr Beer Equipment
End of Boil Volume 0.96 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 2.03 gal Est Mash Efficiency 0.0 %
Fermentation: Ale, Single Stage, 14-28 Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients
Amt Name Type # %/IBU
1 lbs 3.4 oz Mr. Beer Cowboy Golden Lager HME (4.9 SRM) Extract 1 50.0 %
1 lbs 3.4 oz Mr. Beer Creamy Brown UME (55.7 SRM) Extract 2 50.0 %
23.53 g Sterling [7.50 %] - Boil 5.0 min Hop 3 7.1 IBUs
1.0 pkg Mr. Beer "Fromunda" (Mr. Beer #--) [49.98 ml] Yeast 4 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 5 -
23.53 g Sterling [7.50 %] - Dry Hop 14.0 Days Hop 6 0.0 IBUs

Beer Profile
Est Original Gravity: 1.047 SG Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 4.4 %
Bitterness: 19.3 IBUs Calories: 144.8 kcal/12oz
Est Color: 16.9 SRM

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.6
Pressure/Weight: 49.55 g Carbonation Used: Bottle with 49.55 g Table Sugar
Keg/Bottling Temperature: 70.0 F Age for: 28.00 days
Fermentation: Ale, Single Stage, 14-28 Storage Temperature: 65.0 F

Notes
Followed Mr Beer direction except heated more water. Used stick blender to aerate the wort before pitching re-hydrated yeast at ~74° F. Stuck under the stairs and cleared the Kestrel memory for temp recording.

1207050945U - Drew a sample of Batch 014 for testing. 1.019 SG at 68° F (1.019 at 65° F) on hydrometer. 7-7.1 Brix on refractometer. Not a sharp line on refractometer so kind of guessing on the decimal value. 7.1 Brix with OG 1.044 yields 1.018 SG, 7.2 Brix with OG 1.044 yields 1.019. So close agreement between the two methods. Temperature range on Kestrel has been 62.0-68.0° F.

Apparently lost or never recorded final data so I am estimating that FG was 1.010.

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